Natural form

Freshly made mayonnaise: thick, pale ivory emulsion with a smooth, glossy surface.

Shows the defining visual properties — color, sheen, and dense creamy texture — that identify mayonnaise in its pure state.

Condiments

Mayonnaise

Creamy emulsion for sandwiches, dressings, and dips

Rich and creamy, mayonnaise binds a sandwich, forms the base of countless dressings and dips, and even helps a grilled cheese crisp. Keep it cold once opened.

Mayonnaise is a stable emulsion of oil into egg yolk, brought together with a little acid (lemon or vinegar) and seasoning. That emulsion is what gives it its creamy, glossy body and its near-magical ability to carry flavor — it's the base for aioli, tartar, ranch, remoulade, and countless dressings. Rich, tangy, and smooth, it binds salads, dresses sandwiches, and even makes a surprisingly good cooking fat for golden grilled cheese and moist cakes.

Measured in: ml
Storage: Refrigerate
Shelf life: 90 days

Allergens

Eggs

Find it in

Condiments

Types & varieties

Classic mayonnaise

The all-purpose creamy standard.

Japanese (Kewpie) mayo

Richer, eggier, tangier with rice vinegar and MSG.

Aioli

Garlic-forward, traditionally with olive oil.

Vegan mayonnaise

Egg-free, emulsified with aquafaba or soy.

How to use

Use it as a base to build sauces and dressings, a binder for salads, a spread, and even a cooking fat. Spreading mayo (not butter) on grilled cheese gives an even, golden crust.

Sandwich and burger spread
Binding tuna, chicken, and potato salad
Aioli, tartar, ranch, and remoulade
Brushed on grilled cheese or fish for a golden crust

How to store

Keep it cold once opened — its egg content means it must be refrigerated. Don't leave dressed salads out long in warm weather. Commercial mayonnaise is made with pasteurized egg and is safe; homemade mayonnaise and aioli use raw egg yolk and can carry Salmonella — use pasteurized eggs and avoid serving raw-egg mayo or aioli to pregnant people, infants, the elderly, and the immunocompromised. Keep refrigerated and don't leave egg-dressed salads above 4°C for long.

Common uses

Sandwich and burger spreadTuna, chicken, egg, and potato saladAioli, tartar, and remouladeColeslaw and creamy dressingsDips for fries and vegetablesGolden-crust grilled cheeseMoist cakes and marinades